Made with seasonal fresh mango and infused with Woodbridge by Robert Mondavi sauvignon blanc, this simple yet zesty recipe is a sure way to beat the heat - especially when paired with a chilled glass of sauvignon blanc.

Whether you serve with grilled chicken or fresh fish this recipe makes for both a delightful dip and colorful topper for skewers - a guaranteed party-pleaser for backyard bash or Labor Day gathering.Mondavi Mango SalsaTotal Time: 5 minutes plus chilling2 cups chopped ripe mango2 cups chopped strawberries1/3 cup finely chopped red onion1/4 cup sauvignon blanc3 tablespoons chopped fresh cilantro1 jalapeño pepper, seeded and finely choppedIn a medium bowl, combine mango, strawberries, onion, sauvignon blanc, cilantro, and jalapeño.Cover and chill at least 30 minutes before serving. Serve with grilled chicken skewers or tortilla chips. Makes 4 cups salsa.To make ahead: Prepare as above; cover and chill up to 24 hours.Note: This also works nicely as a topper for grilled fish or pork.For chicken skewers: If using wooden skewers, soak in enough water to cover for at least 30 minutes before grilling.Cut six skinless boneless chicken breast halves lengthwise into strips, cutting each half into four or five strips.Thread chicken strips, accordion-style on skewers. Sprinkle lightly with salt and pepper.For a charcoal or gas grill, grill skewers on the rack of covered grill directly over medium heat for 10 to 12 minutes or until chicken is no longer pink, turning occasionally to cook evenly.Tip: To cut a mango, trim the stem end off of the mango giving you a flat base. Stand the mango on your cutting board, trimmed end down. Using a sharp knife, slice all the way through the mango next to the pit.Flip the mango around and repeat. Cut a checkerboard pattern into the mango flesh, being careful not to cut through the skin. Using a spoon, remove the mango pieces from the skin.